Slow Cooker Eggplant Bolognese with Veggie Crumbles makes the most delicious, hearty sauce for pasta, polenta, sandwiches, and more. Jump to Recipe keyboard_arrow_down
I have pretty much always love any combination of eggplant and tomatoes. Eggplant parm steals my heart every time so when I set out to make a slow cooker vegetarian bolognese, I knew I wanted to start with this delicious combination. Since it is going to cook low and slow, I like to use whole tomatoes and gently break them up both before the sauce starts and then again at the end. I added vegetarian crumbles as well to add some protein and texture and make the sauce more substantial. If you prefer a vegan sauce, leave out the Parmesan cheese and add about half as much nutritional yeast.
Slow Cooker Eggplant Bolognese with Veggie Crumbles
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- 1 lb. vegetarian crumbles
- 1 U onion, diced
- 4 U garlic cloves, minced
- 3/4 tsp salt
- 1/2 tsp. pepper
- 1.5 lbs. eggplant, chopped
- 1/2 cup vegetable broth
- 28 oz. can whole tomatoes
- 1/2 cup Parmesan cheese
- 1 U bay leaf
Add everything to the slow cooker and stir together. Gently mash the tomatoes using a fork or wooden spoon.
Cook for 6-8 hours on low until the eggplant completely breaks down.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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